|
Classic
Cook Books
< last page | next page >
page 49
129. SALADE DE FILLETS DE PERCHES.
PERCH SALAD.
PROPORTIONS.--For five persons:
Perch.............10 lbs.
Hard eggs........3.
Lettuce salad.....1 handful.
Parsley...........1/2 handful.
Oil...............6 tablespoonsful.
Vinegar...........3 tablespoonsful.
Salt and pepper...To suit the taste.
Time.--3/4 hour.
PREPARATION.--1st. Clean and wash the perch, cut off the fins, remove the
fillets, wash and let them drip. 2d. Have ready in a kettle enough boiling
salted water, drop the fillets in, let boil a while, then place the kettle on a
corner of the range and let it simmer for 5 minutes. 3d. Drip the fillets, and
let them cool. 4th. When ready to serve dispose them in a salad dish with 1
handful lettuce salad, sliced quite fine, dispose over 3 hard eggs cut in 4, mix
in a bowl 6 tablespoonsful oil, 3 tablespoonsful vinegar, salt and pepper
according to the taste, 1 tablespoonsful hashed parsley. Pour this seasoning
over the perch and serve cold.
GUDGEONS.
130. FRITURE DE GOUGEONS.
FRIED GUDGEONS.
As for the Fried Whiting, No. 122.
STURGEON.
131. ESTURGEON A LA RUSSE.
STURGEON A LA RUSSE.
PROPORTIONS.--For five persons:
Sturgeon........4 to 5 lbs.
Vegetables......1 carrot, 1 onion, 12 small onions.
Butter..........5 tablespoonsful.
Flour...........2 tablespoonsful.
White wine......1 glassful.
Stock...........1 glassful.
Vinegar.........1/2 glassful.
Mushrooms, sliced 2 tablespoonsful.
Pickled gherkins, sliced, 2 tablespoonfuls.
Time.--3/4 hour.
PREPARATION.--1st. Clean and wash 4 to 5 lb. steak of sturgeon, place it in a
kettle with enough cold water to cover it well; add 1 onion and 1 carrot sliced
fine; 1/2 glassful vinegar; boil slowly for about 1/2 hour. 2d. During that time
prepare a sauce as follows: Melt in a sauce pan 2 tablespoonsful butter mixed
with 2 tablespoonsful flour, then add 1 glassful white wine, 1 glassful stock,
cook awhile, add the mushrooms, the gherkins,
< last page | next page >
Classic
Cook Books
|
